No one will believe these no-bake chocolate fudge oat bars didnโt come out of a candy bar wrapper! Enjoy a delightful combination of chewy-crispy-crunchy textures and salty-sweet chocolate-peanut butter flavors in every bite. Theyโre an easy, healthier treat recipe (well, compared to chocolate cake!) that youโll want to make again and again.
I originally published this recipe in 2012 and have since added new photos and easier-to-understand instructions.
After making these no-bake bars for the 100th time, I decided it was time to revamp this post. While so much has changed in the last decade, the recipe for these incredibly irresistible bars has stood the test of time.
Made from pantry staples like oats, coconut oil, peanut butter, maple syrup, and chocolate chips, and textured with crisp rice cereal, crunchy nuts, and chewy plump raisinsโฆ I swear there must be some Willy Wonka magic in these bars to turn such simple ingredients into something that tastes like a candy bar.
One reader, Sandy, commented: โThese are SO delicious!! I get so many requests for the recipe every time I make them. I also add a little chia seed and any extra dried fruit I can find. โ โ โ โ โ โ
Another reader, Lisa, commented: โI made these today and the whole family loved them. My add-ins were coconut, pecans, and dried cranberries. My 7-year-old liked them so much, she requested them for her birthday! โ โ โ โ โ โ
Why Youโll Love These No-Bake Chocolate Fudge Oat Bars
- Tastes like a candy barโno one will believe itโs a healthier dessert recipe
- Easy no-bake recipe comes together in 10 minutes
- Gluten free if using certified GF oats and rice crisp cereal
- Dairy free and vegan if using non-dairy chocolate chips
- Choose your favorite granola bar add-ins, like nuts and dried fruit
- Chewy, crispy, crunchy, softโitโs texture paradise
- Perfect balance of salty and sweet, and oh-so-chocolatey!
Think Chewy Granola Bar Meets Crispy Chocolate Barโฆ
A combination of coconut oil, chocolate, peanut butter, and maple syrup coats the dry ingredients in what tastes like chocolate fudge. Seriously.
The oats give the fudge-like bars the most delicious chew, the rice cereal adds the crispy texture of a Nestle Crunch bar, and if you include peanuts, these bars have definite Snickers vibes as well.
The recipe is like a chocolate version of these peanut butter trail mix bars.
Start With These 6 Ingredients
- Coconut Oil: Melted together with chocolate, coconut oil gives these bars their soft, fudge-like texture. If you want a substitute for coconut oil, use butter; you need a fat that is solid at room temperature, so liquid oils wouldnโt work for this recipe.
- Chocolate Chips: Weโre using chips for ease here, but you could also use chopped baking chocolate. Normally, if melting chocolate (like when making chocolate ganache or coating Oreo balls), I recommend using chopped baking chocolate instead of chocolate chips, but because weโre melting the chocolate with coconut oil, chocolate chips work just fine.
- Peanut Butter: Either creamy or crunchy peanut butter work, just like both work for flourless peanut butter oatmeal cookies. I usually use natural-style, but processed peanut butter such as Jif or Skippy works too. You could also make these with almond butter, or use sunflower seed butter for a nut-free option.
- Maple Syrup: Pure maple syrup sweetens the bars, but they donโt taste like maple. You could use honey instead, if you prefer.
- Oats: Old-fashioned whole rolled oats give the bars structure with a slightly chewy texture.
- Crispy Rice Cereal: Rice Krispies (or similar style crisp rice cereal) provide the most delicious crisp in every bite. A little bit goes a long way, so you can use the rest of the box for future batches or even a pan of rice krispie treats!
Now, Choose Your Add-ins
You can choose whatever add-ins you like, just use about 3/4 cup total (roughly 100โ120g). I typically include peanuts and raisins, for that crunchy-chewy texture combo, but feel free to use whatever combination of nuts, dried fruit, and/or seeds your inner self desires (or happen to already be in your pantry). Here are some suggestions:
- Peanuts (salted, unsalted, or honey roasted)
- Chopped pecans, walnuts, or almonds
- Pistachios
- Raisins, dried cranberries, dried blueberries, or dried cherries
- Currants
- Chopped dried apricots or pitted dates
- Coconut flakes or shredded coconut (or try these no-bake coconut granola bars)
- Large seed such as pumpkin seeds (pepitas)
- Chopped pretzel pieces
Or skip the add-ins and add a Tablespoon of a small seed such as chia seeds or flax seeds. I also top the bars with a little unsweetened coconut, but thatโs optional.
Melt the coconut oil and chocolate chips together on the stove, and then stir in the peanut butter and maple syrup. Pour this mixture over the oats, crispy rice cereal, and add-ins. Stir to combine.
Press into a lined 9-inch pan, and then refrigerate for 2 hours or until set.
The bars should be stored in the refrigerator. Kept at room temperature, they get a little soft and melty. Still delicious, but fall apart easily!
Are These Chocolate Oat Bars Healthy?
I say this a lot with the lightened-up recipes I publish, but โhealthyโ is a relative term. In my eyes, these are a pretty healthy chocolate treat. Theyโre made with whole foods like natural peanut butter and fiber-filled oats. However, they may be too sugary for someone who needs to watch their sugar intake.
Iโm unsure of the nutritional information for these, but feel free to calculate it yourself using an online calculator and the exact ingredients/brands you use. For more healthier options to satisfy your sweet tooth, here is my collection of healthier dessert recipe ideas.
They are also gluten free if using certified gluten free oats. For more gluten free sweet treats, here are 40 of my favorite gluten free dessert recipes.
No-Bake Chocolate Fudge Oat Bars
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours, 15 minutes
- Yield: 12 squares
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Enjoy a delightful combination of chewy-crispy-crunchy textures and salty-sweet chocolate-peanut butter flavors in every bite of these easy no-bake oat bars. Choose your favorite add-in from the suggestions in the Note below.
Ingredients
- 1/3 cup (70g) coconut oil
- 1/2 cup (90g) semi-sweet chocolate chips
- 1/2 cup (125g) crunchy or creamy peanut butter
- 1/4 cup (60ml) pure maple syrup (or honey)
- 1 and 1/4 cups (106g) old-fashioned whole rolled oats
- 3/4 cup (19g) crispy rice cereal
- 3/4 cup (about 100-120g) add-ins (such as salted or unsalted peanuts and raisins, see Note)
- optional: 1 Tablespoon unsweetened shredded coconut for topping
Instructions
- Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
- In a medium pan over medium heat, melt the coconut oil and chocolate chips together, stirring often. Once chocolate chips have melted, stir in the peanut butter and maple syrup until combined. Remove from heat.
- Whisk the oats, crispy rice cereal, and add-ins together in a medium bowl. Pour the chocolate mixture on top, and stir to combine. Mixture is wet.
- Transfer mixture to prepared pan. Using the back of a flat spatula, press the mixture tightly and firmly down into the pan. Make sure itโs compact, which helps guarantee the bars will hold their shape. Sprinkle with coconut, if using.
- Refrigerate, uncovered, for at least 2 hours and up to 2 days. If refrigerating for longer than 2 hours, cover lightly.
- Lift the parchment paper out of the pan and cut into squares. Cover and store bars in the refrigerator for up to 2 weeks.
Notes
- Freezing Instructions: Layer the cut bars between sheets of parchment in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw in the refrigerator.
- Special Tools (affiliate links): 9-Inch Square Baking Pan | Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula
- Gluten Free: Bars are gluten free if using certified gluten free oats and crispy rice cereal.
- Peanut Butter: Either creamy or crunchy peanut butter works. I usually use natural-style, but processed such as Jif or Skippy works too. You could also make these with almond butter, or use sunflower seed butter for a nut-free option.
- Can I leave out the crispy rice cereal? Yes, but you will lose some crisp texture. Replace with 2/3 cup (about 56g) of whole rolled oats.
- Add-ins: You can choose whatever add-ins you like, just use about 3/4 cup total (roughly 100โ120g). I typically include salted roasted peanuts and raisins, for that crunchy-chewy texture combo, but feel free to use whatever combination of nuts, dried fruit, and/or seeds such as salted or unsalted peanuts, chopped pecans, almonds, or walnuts, pistachios, raisins, dried cranberries, dried blueberries, or dried cherries, currants, chopped dried apricots or pitted dates, unsweetened shredded coconut or coconut flakes, large seeds such as pumpkin seeds (pepitas), or chopped pretzel pieces. Or skip the add-ins and add a Tablespoon of a small seed such as chia seeds or flax seeds.
Reader Comments and Reviews
I really wanna make these for my aunt that just had a heart attack. She canโt have sugar or coconut oil, what can I replace it with?
Hi Nadia, If you want a substitute for coconut oil, use butter; you need a fat that is solid at room temperature, so liquid oils wouldnโt work for this recipe. You can use honey instead of maple syrup, but we donโt recommend leaving the sweetener out. Hope this helps!
Neither my husband or I eat cereal. Do you think this would work if you put in some of the add ins I stead od rice crispy cereal?
Hi Pam, you can leave out the crispy rice cereal, but you will lose some crisp texture. Replace with 2/3 cup (about 56g) of whole rolled oats.
Can I substitute vegetable oil for the coconut oil?
Hi Liz, If you want a substitute for coconut oil, use butter; you need a fat that is solid at room temperature, so liquid oils wouldnโt work for this recipe.
My kids really love these. I hardly buy any purchased-made foods and this is so quick and easy, that I can knock granola bars off the list. I individually wrap them, put them in a zip lock bag and store them in the freezer. Theyโre really good right out of the freezer. Thanks!
Family devoured these! We made sure to use gluten free ingredients so all could enjoy. I am making my second batch of the day!
This did not work well. I followed directions (and added 3/4 cup combo of chia seeds, pumpkin seeds, sunflower seeds & dried cranberries) but all the chocolate sunk to the bottom of the pan as it cooled in the fridge. It also fell apart even after several hours in the fridge. I think it needs more oats or rice krispies to hold it together. Also, the directions say โonce chocolate chips have melted, stir in the peanut butter & maple syrup. Remove from heat.โ Does that mean you keep it on the burner until the peanut butter melts & then combined? Just mixing in the peanut butter while not on the heat doesnโt mix it in well. I suggest that instruction be clarified.
Hi Susan, Iโm sorry to hear your bars didnโt turn out well; Iโm happy to help troubleshoot. Iโm wondering if the issue is using chia seeds. Iโve made these bars many times, but havenโt used chia seeds, as they expand greatly in any liquid and become gel-like. I think if you combine them with warm melted chocolate and maple syrup they would start expanding and continue to absorb liquid as the bars cool and set in the fridge. This could account for the chocolate separating and the bars falling apart. If you try this recipe again, I recommend omitting the chia seedsโI think you will likely have a much better result. Thanks for trying this recipe!
Exactly what I wanted it to be!!! I added sliced almonds and extra rice crispies for the mix-ins. So many things would be good in here. It satisfied my sweet tooth without feeling guilty. Thank you!!
These are wonderful and so easy but mine donโt look as thick as the picture shows yours do. I weighed everything and used a 9โ pan. How thick should they be? Could you make them in an 8โ pan? Maybe I pressed them down too hard in the pan.
Hi Bonnie, these bars wonโt be super thick, but you can use an 8 inch pan for thicker bars!
Thank you so much! No Bake and gluten free! Canโt wait!
Hi Sally, I was wondering if Quick oats could be used in the no-bake chocolate fudge oat bars?
Hi Carol, old fashioned whole rolled oats are best. The bars may have trouble holding together with quick oats and would likely be a bit sandy/crumbly.
I just love to see โSallyโsโ come up in my email so I can see the new (or even familiar) recipes! I have made many many of them though I have never sent in a recipe of the month entry.
Maybe this month!
I made this and so easy, while it is super delicious!!! Thanks for great recipe, always:)
This is an awesome and delicious way to empty your pantry! Iโm moving soon, so rather than follow the recipe exactly, I used what I had โ and it still worked! I subbed almond butter for peanut butter, butter for coconut oil, and my โextrasโ were granola cereal, pretzels and coconut. When they were set, I crumbled one up and sprinkled on top of vanilla ice cream. YUM!!! Thanks Sally!
I made these today with melted margarine because I didnโt have coconut oil and butterscotch chips and roasted sunflower seeds for the add in. Thanks for the recipe!
I love the crunch!! I used dark chocolate chips and natural peanut butter and added chopped toasted pecans and almonds and dried cranberries. I sprinkled sweetened coconut on top since the dark chocolate wasnโt as sweet. I wasnโt expecting it to be as crunchy as it was, but they were delicious!!
This looks amazing Sally, I canโt wait to try it. Iโve just pinned it and realized that I am tired of losing your pins amongst all the other pins I save. So Iโve just started a new board and I have simply called it โSallyโ
Hi Sally, thank you for your recipes. When your recipe calls for coconut oil, are you talking about coconut oil that comes in a solid state or liquid coconut oil that comes in a liquid state. I have refined liquid coconut oil, and I was wondering if the Solid, coconut oil and liquid Coconut oil are interchangeable in your recipes. In your no bake chocolate fudge, oat bars, can I use my refined liquid coconut oil? Thank you for your help.
Hi Patti, in this particular recipe, youโll need a fat that is solid at room temperature, so liquid oils wouldnโt work for this recipe. You can use melted butter instead of the melted coconut oil if needed.
I would like to point out that Kelloggโs Rice Krispies are not gluten-free due to the malt syrup they use. Malt-o-Meal crispy rice cereal is certified gluten-free.
Hi Sally, I know you like coconut oil, but I like butter better, nutritionally. Can butter be used instead of the coconut oil, or would a vegetable oil be better?
Hi Ruth! In this particular recipe, youโll need a fat that is solid at room temperature, so liquid oils wouldnโt work for this recipe. You can use melted butter instead of the melted coconut oil if desired.
Great recipe! A but too โoatyโ for me so next time Iโll bend oats to flour & itโll be less oaty to chew on Used raw honey & dates as sweeteners as Iโm nil sugar, added moist dates, ground almonds, sultanas & sunflower/chia seeds. Great taste & Iโm taking it to Sound vibration tonight, they love healthy! Thank you so much ๐
These are amazing and so simple and always a hit.